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- Grind 6 cloves of garlic, 60 g onion and 15 g ginger
- Add ½ tablespoon Deggi Mirch, 1 tablespoon salt to make paste
- Apply it thoroughly on cleaned, washed, chicken (800 g approx.)
- Place embalmed chicken on a trivet inside a pressure cooker
- Add ¾ glass of water and pressure cook for 10 minutes
- When pressure drops, bring out chicken and make cuts on breast and legs
- Then mix 20 g Tandoori Barbeque Masala, ½ tablespoon salt, ½ tablespoon Deggi Mirch, 1 tablespoon gram flour, 3 tablespoon lemon juice and 3 tablespoon water
- Apply it on the chicken, inside cavity and into the slits
- Bake in an oven preheated at 200 °C or tandoor for 15 minutes
- Then remove from oven and baste chicken with 25 g edible oil
- Put into oven/tandoor
- Remove from oven when tender
- Serve hot.
Enjoy your delicious meal!